Edible Brown Butter Chocolate Chip Cookie Dough Two Ways

A couple weeks ago, I asked you guys a very important question on my instagram account… Should I share a recipe for Edible Cookie Dough?

Since your responses were all such enthusiastic YES’s, I knew I had to make this recipe happen.

Okay so, as far as I’m concerned, regular cookie dough is always edible. LikeI haven’t made a batch of cookies yet, where I haven’t heavily snacked on the raw cookie dough. Most of the time I just want to say screw baking the cookies, and attack the entire bowl with a spoon instead – but I understand that some people find the whole “raw egg” situation a bit worrisome.

So in the spirit of absolutely worry-free cookie dough eating – I’ve got Edible Chocolate Chip Cookie Dough! No egg, no baking soda or baking powder – just cookie dough goodness you can eat to your hearts content without having to worry about making yourself sick.

I mean really, is there anything better than that??

And because I love you guys so much and wanted you to really get the most out of this experience – I have included the recipe for not one, but TWO edible cookie doughs below! Heck yeaaass!

As always, if you make any of these recipe variations, I would absolutely LOVE to see your results! Make sure you tag me @thesweetandsimplekitchen in your baking adventures <3

Happy Baking

KP xoxo

Edible Brown Butter Chocolate Chip Cookie Dough (Two Ways!)

Things you need…

Basic Edible Browned Butter Cookie Dough Base
1 cup browned butter, (browned & cooled completely to room temp)
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 tbsp pure vanilla extract
1 tbsp milk
1/4 tsp cinnamon
1/2 tsp salt
1 3/4 cups all purpose flour

Flavour Options

Salted Dark Chocolate Chunk
3/4 cup dark chocolate chunks
sprinkle of flaky sea salt

White Chocolate Macadamia Nut
3/4 cup white chocolate chips
1/2 cup macadamia nuts, chopped

How to make…

To brown your butter:

Place your butter into a medium sauce pan over medium heat to melt. Once melted, kick the heat up to medium high to brown. Your butter will start to hiss and bubble – this is normal. Swirl the butter around in the sauce pan every so often to avoid bits on the bottom from burning. Cook until fragrant and light golden brown.

Immediately remove brown butter from the heat and transfer to a heat-proof bowl and allow to cool completely at room temperature until the butter is firm again.

Cookie Dough Base

Pre heat your oven to 350F. Line a baking sheet with parchment paper and measure your flour out onto the parchment. Spread it evenly over the pan and bake in your pre heated oven for 5-7 minutes. Set aside and allow it to cool completely to room temperature.

In a large mixing bowl, cream together brown butter and sugars until pale and creamy. Add in your milk and beat on high until fluffy. Add in your vanilla, and mix on high until combined.

In a small bowl, whisk together flour, salt and cinnamon. Add dry ingredients to the wet ingredients and beat on low until it starts to come together; increase the speed and beat until completely combined.

Divide dough into two bowls and stir dark chocolate into one and white chocolate + macadamia nuts to the other.

Store cookie dough in the fridge and enjoy as you please!